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20121121
20121129
Search Results 0 to 6 of about 7 (some duplicates have been removed)
out to hank smith, chief investment officer. hank, good more thning. are you surprised there is no more optimism in futures? >> no, not really. because here in the united states, it's all about the fiscal cliff and very interesting last week as congress was on recess on vacation, the markets were you up. you now that congress is back in seg, there's a lot of jitteriness and i think you'll continue to see this until there is a resolution at least until we see that the fiscal cliff is being averted, either with a bridge or something more comprehensive and permanent, which is highly doubtful in a lame duck congress. >> for example the durable goods orders, we've seen a fall off in investment. is that owed to this uncertainty over the fiscal cliff? >> absolutely. capital spending is on strike here in the united states and has been for a while. but the good news is 2013 should be the year that certainty replaces uncertainty. unleashing a lot of pept up demand. so we can make the case that we'll see an acceleration of gdp growth with this unleashing of pent up demand in 2013.
what we knew as cheap oil, when i pump gasoline in ray smith's sinclair station on hinkley street in holdenville, oklahoma, 11¢ a gallon, that's gone. >> $1.50 a gallon? >> we won't ever see $1.50 a gallon. no, that's--that's gone. >> right around the corner from fort mcmurray, you can still see oil being produced the traditional way. it's picturesque now. the wells are still pumping, but they belong to the past, like the iron horse that once rode across these prairies. the future? up here in alberta, they're convinced it's in the dirt. [horn honks] >> since we first aired that story, the demand for oil extracted from canadian oil sands has only grown in the u.s., and it's now the single largest source of imported oil, far more than from any opec country. to meet that demand, a new pipeline has been proposed to bring the oil directly from canada to refineries in texas. but there is growing concern about the environmental impact of that pipeline and of the oil sands in general. [ticking] our next story takes us to the continent of antarctica. scott pelley uncovers startling physic
. >> this is far field. >> maybe they'll take smith over there. >> i want to point out the bond insurer. not that large of market cap. it should be up. important development today. bank of america you may recall this is very complex i know. they were trying to basically buy up a lot of bonds if you recall. it's failed. and so it's successful in -- they haven't been able to change dentures. remove responsibility there would be a default event on a lot of the things they were insuring. it would lead to a default of the holding company and now you see why that stock is up. a big win for mbia in that war with bank of america. more on that later. >> let's go over stocks in the dow in the last couple years that have done poorly. alcoa. hewlett packard. bank of america. it's done nothing. it's done absolutely nothing. even when all of the banks had a resurgence, they gave that up and a lot is endless lawsuits that they tell you they have it together. a tremendous number of lawsuits involved in the banking business. these bills are actually adding up. it's actually hitting the bottom line. >> i
this year, we've got an expert on hand to make sure you baste your way to turkey perfection. sue smith is a butterball turkey talk line expert and she joins us now. i would imagine this is an extremely busy time for you. how many calls have you fielded so far today? >> today itself is about over, gosh, thousands of calls just today. tomorrow on thanksgiving day we'll take over 10,000 calls. that's just through the talk line itself. >> what is the most common question? >> most common question year after year is how to thaw your turkey. if it's not in your refrigerator today, don't panic. you still have time. a golden rule is thaw your turkey in a cold water, breastside down, and you have time to do it today, put it in the refrigerator tonight and it will be fine for tomorrow. >> david, don't panic because your turkey is still in the freezer. >> i still have to bathe it. that could be a problem. >> what's your second most popular question or misconception about turkey cooking? >> another popular question, we'll get this tomorrow, is how do you prevent getting a dry turkey? we recommend a
what she just saw. with her tips on preparing the perfect turkey is sue smith. butter ball's talk line expert. live from butter ball's headquarters in illinois. i did not know, back then, sue, packing the stuffing is probably not the best idea for the stuffing, is it? >> a lot of people do like the stuff, but good question, you want to stuff just lightly and that'll bring me to my first golden tip, make sure you use that meat thermometer, make sure that stuffing gets to 165 and make sure that thigh meat gets the 180 and breast meat gets to 165, 170. >> and if someone stuffs it the night before, that's the worst thing you can do. do you stand by that? >> if you're going to stuff it, it's a great way to do it, it's tradition. if your mom's done it, you're going to stuff. but yes, you want to prepare it that morning and stuff it right before you put it in the oven. >> does it ferment or something if you do it overnight? you don't want can grow in there overnight, is that it? >> you don't. definitely do prep for food safety. techniques and stuff it right before. >> what if i want to do som
of your chefs. >> correct. art smith was our first person that we brought on the team. it's all about the taste. if we can deliver taste -- we think the solution is very simple. create products that are good for you that actually taste better than the alternatives. make it affordable. make it convenient and assessable to everyone. >> how much do you spend on marketing? >> well, in the future we'll spend a lot on marketing. right now it's really word of mouth. >> free marketing here on "squawk." >> we appreciate it. >> ed, you had a question. >> i have not been to the restaurant. i will definitely plan to do it. you know, californians are very health conscious and it's a good place to be. i would also think there would be a lot of competition out there. how do you differentiate your product? there's a lot of emphasis on organic and health food and eating light and right and obviously you guys have found a formula that does differentiate your product. how do you do it? >> in the restaurant it's a very unique experience. there's so many multiple different aspects that have created a uniq
Search Results 0 to 6 of about 7 (some duplicates have been removed)